Sour plums/Jarareng - 1 lb (approximately 30nos)
Oil - 25ml
Mustard Seeds - 1 ts
Asfoetida / Hing - 1 ts
Red chilies - 2 - 3 nos
Cumin Seeds - 1/4 ts
Fenugreek seeds - 1/2 ts
Curry Leaves - 1 string
Turmeric Pwd - 1 ts
Salt - 3 ts
To Grind
Mustard Seeds - 1/2 ts
Red chilies - 4 nos
Fenugreek seeds - a pinch
Method
1. Wash the sour plums with some water and pat dry it.
2. In a pan dry roast the items given in the To Grind list for 2 to 3mins in a medium flame. Cool it and coarsely grind it.
3. In the same pan heat the oil in a medium flame, once the oil is hot add the mustard seeds and when it starts to splutter, add the cumin seeds,Asfoetida, curry leaves,Fenugreek seeds and Red chili give a good stir.
4. Add the sour plums and stir it with the spices add the turmeric pwd and salt, let the plum cook in the oil no need to add any water for 15 to 20 mins..
5. Once the plums are soft, the skin peels off from the plums it is the right stage to add the grounded spice pwd, give a good stir and adjust the seasoning if required..
6. Switch off the gas and remove the pan from the stove and keep it aside once the plums are cool transfer it to a glass jar..
You can even refrigerate the pickle....As long as the pickle is covered with the oil it will be good for a month n more...
This pickle goes well with any rice especially with Rasam and Curd....
